Tea cakes are a semi-sweet bread that tastes and looks like a cross between a fluffy cookie and a flat biscuit.  I have a little cousin, named June that I made tea cakes for when she was a little girl. She is a grown woman now, but she is still my lil tea cake girl.


2 sticks softened butter, 2 ½  cups sugar, 2 eggs, ½ cup buttermilk, 4 cups self-rising flour, 2 1/2 teaspoons vanilla extract, 1 teaspoon nutmeg. Dust with powdered sugar.

In a bowl add the butter and sugar and cream until fluffy.  Continue to beat, slowly adding the eggs, buttermilk, vanilla, and nutmeg.  Add the flour, 1 cup at a time.  Shape dough and cover with plastic wrap—refrigerate for at least 1 hour.  Roll out on a lightly floured board; cut with a biscuit cutter 1 to 1 ½ inch thickness which is about the size of a biscuit.  Bake at 350 degrees for approximately 8 to 10 minutes or until light brown. Remove from oven and dust with powdered sugar.

How many of you have a lil tea cake girl?

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